Go Back

Instant Pot Queso Mac and Cheese

Yes, this is as good as it sounds. The secret, Tex-ifying ingredient? Spicy sausage!

Equipment

  • 1 Instant Pot

Ingredients  

  • 1 pound spicy breakfast sausage
  • ½ onion, diced small
  • 4 cloves garlic, minced
  • 1 ten-ounce can diced tomatoes with chiles, such as Ro-Tel
  • 1 pound medium-sized shell pasta
  • 3 cups water
  • 1 twelve-ounce can evaporated milk
  • 1 tablespoon of your favorite hot sauce
  • 2 eggs
  • 2 cups (8 ounces) cubed processed cheese, such as Velveeta
  • 2 cups (8 ounces) shredded cheddar
  • 1 cup chopped cilantro (optional)
  • salt and pepper

Directions 

  • Set Instant Pot to sauté. Brown the sausage, stirring to break it into smaller clumps, about 5 minutes.
  • Add onion and garlic. Cook until softened, about 3 minutes, stirring and scraping up any browned bits on the bottom of the pan (be thorough).
  • In this order: add tomatoes and stir to combine. Add pasta, do not stir. Add water, do not stir.
  • Place lid on Instant Pot and set to high pressure for 4 minutes, with the “keep warm” function on.
  • In a bowl, whisk together evaporated milk, hot sauce, and eggs. Set aside.
  • Let the pressure come down naturally for 5 minutes, then release the pressure manually. You may want to drape a kitchen towel over the pressure valve as there may be some spray. Remove lid.
  • Stir in the evaporated milk mixture. A handful at a time, add the processed cheese, and then the cheddar, stirring. The sauce should thicken as the eggs warm. 
  • When the sauce is smooth and creamy, turn off the heat, stir in the cilantro if using, season with salt and pepper, and serve immediately.

Notes

This recipe can also be used as a make-ahead shortcut to baked macaroni and cheese. Change the pasta cook time to 3 minutes at high pressure and complete recipe. When finished, pour into a greased 13-by-9-inch baking dish. Top with additional cheese as desired, or breadcrumbs tossed in melted butter. This can then be refrigerated, covered, for up to 3 days. Bake, uncovered, at 350 degrees until cheese is bubbling and the surface is lightly browned, 30–40 minutes.